Recipe of Favorite Fillet with Asparagus, Potato dauphinoise and red wine jus

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my whole life.

In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. Cooked to your liking w/ dauphinoise potato & red wine jus - Restaurant Tasman, Hobart Resmi. CHIMI CHURI - Served with red wine jus, gratin of potato dauphinoise, green beans & basil Filled with pecorino romano & fontina cheeses. Served with fresh tomato sauce, basil Served over a truffled asparagus risotto with crispy fried leeks and red wine jus.

To get started with this particular recipe, we must prepare a few ingredients. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:

1. Get Jus
2. Take 100 ml red wine
3. Make ready 100 ml port wine
4. Get 3 sprigs rosemary
5. Make ready 2 cloves garlic
6. Take Asparagus
7. Make ready 2 packets asparagus
8. Get 50 g butter
9. Make ready 1 clove garlic
10. Take Potato dauphinoise
11. Get 3 large potatoes
12. Take 200 ml single cream
13. Get 3 cloves garlic
14. Take Curled leaf parsley, to garnish
15. Prepare Butter
16. Get Compound butter
17. Prepare 50 g butter
18. Make ready 10 g curled leaf parsley
19. Take 1 clove minced garlic
20. Prepare 10 g chives
21. Get Steak
22. Prepare Fillet steak
23. Get 50 g butter

To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus and serve immediately.

Instructions to make Fillet with Asparagus, Potato dauphinoise and red wine jus:

1. To make the dauphinoise, slice the potatoes thinly. Place a small scoop of butter at the bottom of the pot and then layer your potatoes on top. In-between each layer, add some thin slices of garlic and some butter. Once all the potato is used, pour enough cream to cover the potatoes and bake for 30 minutes.
2. For the asparagus, cut the ends off and place in a hot pan with butter. Turn down the heat and add the Clive of garlic, and leave to cook with the lid on.
3. Fillet is a hard cut to cook, but with time and skill, it becomes a breeze. Make sure the pan is very hot with a drizzle of olive oil. When it's shimmering it's ready. Make sure you have seasoned your steaks well in advance and are at room temperature.
4. Place the steak onto the pan and leave for a minute just to sear that side. Then flip the steaks, to sear the other side. Add in the butter and the garlic and rosemary for the jus. You didn't read that wrong, you do need to use the one for the jus.
5. Baste the steaks in the hot, herby butter and when the steak looks and feels ready, it is ready to come out and rest.
6. Whilst it is resting, pour the red wine and port into the same pan and deglaze. Cook the alcohol off until the sauce is thick.
7. DO THIS STEP AN HOUR IN ADVANCE. For the compound butter, mash the butter, parsely, garlic and chives together with a pestle and mortar. Roll the butter into a small sausage with cling film and freeze until hard. Once solid, place into the fridge.
8. Serve the dauphinoise in its pot with a garnish of curled leaf parsley. Lay the steak on top of the sautéed asparagus and place a slice of compound butter on the top. Drizzle the sauce around the sides and on the steak and serve for a delicious meal. Bon appetit!

Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus and serve immediately. Grilled asparagus wrapped in Parma ham, paoched egg and cheese sauce. Served with Dauphinoise Potatoes to share, excluding the rump which is served with hand cut frites. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold.

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